A recipe from Mysore in ” A Taste of India” by Madhur Jaffrey (1985)
Was the spinach well and slice the leaves crosswise at 1 cm intervals.Put into a large pan with the dill then cover and cook on a medium low heat for about 20 minutes.
Remove the lid and add the salt and the cream. Raise the heat and boil away most of the liquid, stirring. Keep just enough liquid to keep the spinach moist.
Heat the oil in a small frying pan over a medium heat. When hot, put in the black mustard seeds. As soon as the seeds start to pop add the cumin seeds followed by the red chilli a few seconds later.
When the chilli starts to darken tip the contents of the frying pan into the spinach. Stir to mix before serving immedietely.